Decorations and finishing
Frost the glass with raspberry syrup and raspberry powder. Put the mixture in the glass and pour in the SICOLY® extra raspberry coulis. Place the carrot financier in suspension in the liquid. Decorate with carrots.
Carrot
financier
ingredients :
- 160 g Butter
- 40 g Caster sugar
- 100 g Egg whites
- 4 g Baking powder
- 40 g Starch
- 80 g Flour
- 55 g Eggs
- 120 g Egg yolks
- 140 g Carrot juice
- 140 g Almond powder
- 140 g Icing sugar
- 200 g Sicoly® raspberry coulis
process :
Beat together the softened butter, sugar and ground almonds until light and frothy. Mix the SICOLY® carrot puree together with the egg yolks and egg. Gradually add the mixture. Then add the flour, starch and baking powder. Whisk the egg whites with the sugar and gradually fold into the mixture. Pour into fluted molds and cook for 15 to 20 minutes at 170ºC. Unmold.
Hot
juice
ingredients :
- 80 g Sicoly® yuzu juice 100%
- 5 g Fresh ginger pulp
- 50 g Caster sugar
- 300 g Carrot juice
process :
Mix together the cold SICOLY® carrot puree and SICOLY® extra Yuzu juice together with the other ingredients.